Chestnut exhibits anti-inflammatory, styptic, anti-diarrhea, and analgestic effects as a traditional Chinese medicine. There is increasing evidence that shows that the consumption of chestnuts has become more important in human nutrition due to the health benefits provided by the antioxidants. The phenolic compounds are responsible for major bioactivities, such as anti-tumor and anti-oxidation. A high-performance liquid chromatography (HPLC) method with diode array detection (DAD) was established for the simultaneous determination of six phenolic compounds (gallic acid, GA; protocatechuic acid, PR; catechin, CA; epicatechin, EP; quercetin, QU; kaempferol, KA) in Chinese chestnut (Castanea mollissima blume) kernel. The sample followed by separation on Eclipse XDB-C18 column (150 × 4.6 mm, id., 5 μm) with gradient elution of methanol-1.0% acetate acid solution as a mobile phase, at a temperature of 30°C, under the ratio of 1.2 mL min−1, with 5 μL injection volume, and multi-wavelength synthesis was used with DAD. The correlation coefficients were larger than 0.999, the recoveries were 97.58% for GA, 100.41% for PA, 96.23% for CA, 101.38% for QU, 99.15% for EP, and 98.60% for KA, relative standard deviation (RSD) were 1.04% for GA, 1.21% for PA, 1.09% for CA, 1.19% for QU, 1.06% for EP, and 1.20% for KA. This method was applied for the determination of phenolics in chestnut kernel and was found to be fast, sensitive, and suitable.
[1]. D. S. Zhang H. Y. Gao L. B. Wang D. Li M. Kuroyanagi L. J. Wu 2007 Asian J. Tradit. Med. 2 229.
[2]. B. Yang G. X. Jiang C. Q. Gu H. S. Yang Y. M. Jiang 2010 Food Chem. 119 1211.
[3]. M. M. Bernardez J. D. M. Montana J. G. Queijeiro 2004 J Food Compos. Anal. 17 63.
[4]. B. Ribeiro J. Rangel P. Valentao 2007 Food Chem. 100 504.
[5]. O. P. Borges J. S. de Carvalho P. R. Correia A. P. Silva 2007 J Food Compos. Anal. 20 80.
[6]. O. P. Borges B. Goncalves J. L. S. de Carvalho P. Correia A. P. Silva 2008 Food Chem. 106 976.
[7]. S. A. Vekiari M. H. Gordon P. Garcia-Macias H. Labrinea 2008 Food Chem. 110 1007.
[8]. H. Alois K. Samir 2002 Fitoterapia 73 22.
[9]. J. Zhang Y. J. He 1999 World For. Res. 12 7.
[10]. R. Blomhoff M. H. Carlsen L. F. Andersen D. R. Jacobs 2006 Br. J. Nutr. 96 S52.
[11]. J. C. M. Barreira I. C. F. R. Ferreira M. B. P. P. Oliveira 2008 Food Chem. 107 1106.
[12]. J. Zivkovic I. Mujic Z. Zekovic S. Vidovic A. Mujic 2008 J. Cent. Eur. Agric. 9 353.
[13]. R. H. Liu 2004 J. Nutr. 134 3479S.
[14]. K. G. Nevin T. Rajamohan 2004 Clin. Biochem. 37 830.
[15]. D. Bagch M. Bagchi S. J. Stohs D. K. Das S. D. Ray C. A. Kuszynsk S. S. Joshi H. G. Pruess 2000 Toxicology 148 187.
[16]. Z. M. Long L. J. Wu B. Y. Jiang B. H. Sun J. Huang H. Y. Gao 2008 J Shenyang Pharm. Univ. 25 883.
[17]. D. S. Zhang S. W. Huang H. Y. Gao B. H. Sun J. Huang L. J. Wu 2008 J Shenyang Pharm. Univ. 25 454.
[18]. E. Revilla J. M. Ryan 2000 J. Chromatogr., A 881 461.
[19]. Y. G. Zu C. Y. Li Y. J. Fu 2006 J. Pharm. Biomed. 41 714.
[20]. G. A. Sergio G. R. Esteban H. G. Isidro 2007 J. Food Compos. Anal. 20 618.
[21]. P. Iacopini M. Baldi P. Storchi L. Sebastiani 2008 J. Food Compos. Anal. 21 589.
[22]. R. Arimboor K. S. Kuman C. Arumughan 2008 J. Pharm. Biomed. 47 31.
[23]. dL. M. Leonora A. V. A. Francisco Resurreccion 2009 Food Chem. 117 356.
[24]. X. J. Shan B. H. Sun H. Y. Gao J. Huang Z. Q. Zhang L. J. Wu 2009 J Shenyang Pharm. Univ. 26 983.
[25]. Z. H. Wang L. J. Wu 2009 Mod. Chinese Mei. 11 33.